- 4 cups cubed, cooked chicken
- 2 tablespoons fresh lemon juice
- 1 cup low-fat creamy salad dressing (e.g. Miracle Whip™)
- 1/2 teaspoon salt
- 1 cup pineapple tidbits in juice, drained
- 1 cup halved green grapes
- 1/2 cup blanched slivered almonds, toasted
- 1/2 cup chopped canned water chestnuts
- 1 head green leaf lettuce, rinsed
- 16 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread
- In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
- Mix the salad dressing, salt, pineapple, grapes, almonds, and water chestnuts into the chicken until well blended. Chill until serving. Serve on toasted bread with lettuce leaves.